Have your butcher fashion chicken or turkey breast into four cutlets, and flatten them well with a cleaver. Preheat oven to 300 degrees. Blanch asparagus spears and shock in ice water. Set aside.
Season cutlets lightly with salt and pepper and set aside.
In a 12-inch stick free skillet, warm olive oil and slowly sauté bashed garlic – removing when lightly browned. Add chicken cutlets and cook over low to medium heat for about 2 minutes per side (depends on thickness – ideally cook to ¾ done). Remove from pan, place on serving plate, top with grated Asiago cheese and asparagus spears, and hold in warm oven.
Raise heat and add a splash of vermouth and a squeeze of lemon (and zest if you like) to pan – reducing slightly – then remove from heat and whisk in pats of butter. Pour sauce over prepared chicken and asparagus.
